Light Lemon Blueberry Pound Cake
"This is a very good lighter version of lemon blueberry pound cake."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
12
ingredients
- nonstick cooking spray
- 1 tablespoon flour
- 1 (18 1/4 ounce) package light yellow cake mix
- 1⁄3 cup lemon juice, plus
- 4 teaspoons lemon juice, divided
- 1 teaspoon vanilla
- 1 (8 ounce) package light cream cheese
- 3 large egg whites
- 1 large egg
- 1 cup fresh blueberries or 1 cup frozen blueberries, thawed
- 1 cup sifted powdered sugar (sift before measuring)
directions
- Preheat oven to 350.
- Coat a 12-cup bundt pan with cooking spray; dust with flour.
- Combine cake mix, 1/3 cup lemon juice, vanilla, cream cheese, egg whites and egg in a large bowl; beat at low speed of a mixer 30 seconds.
- Beat at medium speed 2 minutes; fold in blueberries.
- Pour batter into pan.
- Bake for 50 minutes or until a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes; remove from pan.
- Let cool completely on wire rack.
- Combine sugar and remaining 4 teaspoons.
- lemon juice in a small bowl; drizzle over cake.
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RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
